Reviewed: Jan. 6, 2006

These are my daughter's most favourite muffins. They're light and soft with a pleasant banana flavour. They're a great weight watcher's snack too (around 2 points). I have made them with regular sour cream or fat free and either way they are tender and delicious. I'm not sure why some other reviewers had problems with them rising? My batter rises before I even get them in the muffin tin. Perhaps they are over mixing or have old baking powder? I keep my baking powder in the freezer so it's always fresh. Thanks for such a great and easy recipe!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

PLAYKITTENPIE

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 22, 2005

They were very small and did not rise much, as many have already mentioned, but I really liked that they were very low in fat and calories. I used splenda to make them even more so, and they were almost completely guilt-free. :) They had a nice banana taste- and it was a great way to get rid of those overripe bananas sitting around!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Nikki

Cooking Level: Beginning

Home Town: Poughkeepsie, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 25, 2005

It didn't rise very well, but the second time I made them, I made it in a casserole dish instead. It seemed to cook all the way through and were wonderful that way.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

HAPLO48

Cooking Level: Expert

Home Town: Perry, Georgia, USA

Living In: Tucson, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 9, 2005

These had a great banana taste, and I love that they are pretty low in fat and calories, but mine didn't rise hardly at all! They turned out small and stayed pretty flat, and they would not cook on the inside at all despite lots of time in the oven. I'd suggest increasing the temp to 400F and perhaps double the recipe to make bigger muffins? Great taste, weird appearance.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CHEFJILLYBEAN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 18, 2005

My husband loves these! I put them in the freezer, two each in a sandwhich bag and he puts them in his lunchbox for work in the morning. They are thawed and tasty by lunch. He's a diabetic so I used Splenda.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GRIESER

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 8, 2005

I really don't get a dozen out of this recipe. I doubled it and made fuller muffins and they were very good. I never have sour cream so I always use fat free plain yogurt instead and use brown sugar instead of white. VERY moist...alittle too moist if you ask me. They borderline mushy but my dad says they're perfect. Maybe its just me. I like them the next day toasted in the toaster oven with some butter...mmmmm.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

VAVIEN

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 1, 2005

These muffins were really good - we added chocolate chips and they tasted great.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TamraB

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 25, 2005

These muffins are so good that we are makeing them and selling them to help save the panda bear!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MIKENEWBIKE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 23, 2005

My family loved these muffins, there were gone within a matter of minutes...I used an extra banana that I had on hand.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JILLROBERTA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 26, 2005

Thumbs up for this super easy recipe. I found these to be very moist & light. The banana flavor is mellow not bland...makes me think of a banana pancake. Going by the reviews & personal preferece, I made a few minor changes: Instead of 1 cup ap flour I used 1/2 cup all purpose & 1/2 cup whole wheat. I also changed the 1/4 cup sugar to a mix of sugar/Splenda. I used 3 ripe bananas (what I had on hand) instead of measuring out the one cup & added a dash of cinnamon & Splenda to the top of each muffin before baking. 20 minutes worked perfect in my oven. Yum! Don't let the scant 1 cup of flour fool you - you will get 12 regular sized muffins or 6-8 generously large muffins out of this small amount of batter. I didn't taste any of the bitterness or have any problems with dryness. Perhaps the extra bit of banana made a difference? I don't know for certain but when I made my second batch I stuck with my changes & they came out great, too.

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

AnotherSAHM

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 15, 2005

Talk about moist! These muffins are wonderful. I used a little more sour cream than the recipe called for; and my bananas were extra ripe. Also, I borrowed the Cinnamon-Crumb topping from the "To Die for Blueberry Muffin" recipe: 1/2 cup sugar; 1/3 cup flour; 1/4 cup butter, cubed; 1 1/2 teaspoons cinnamon. Try it with the topping!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

TAMBUTLER

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 20, 2005

A very easy and delicious recipe! It was so simple to make and the bananas added so much flavor to this moist muffin! Great for breakfast, a snack, or even dessert! Great recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jessica

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 17, 2005

Good stuff ... I do not eat eggs, so I substitute 1 tablespoon of plain yoghurt for each egg. Even with the change, the muffins turned out brilliantly. They are not overly sweet, which I prefer and they are wonderfully moist. I found the baking time too short 25 minutes seemes to work ... then again, it may be my oven. Definitely, give these a try. They are easy to make and keep well in a covered container.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

STACEYLENZ

Cooking Level: Expert

Home Town: Nairobi, Nairobi, Kenya

Living In: Tampa, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 25, 2005

Great muffins. I would increase the oil content, though. Also, it wouldn't hurt to have a little more mashed banana in the batter.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TUNASUSHI

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 12, 2005

I substituted fat free half & half for the sour cream, and 50/50'd the sugar with splenda. The resulting texture was that of pancakes. I sprinkled walnuts on a few, and chocolate chips on some others. My co-workers liked them a lot.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HDOEING

Home Town: Dallas, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 14, 2004

delicious.added just a bit of cinnamon and choc chips.halved the recipe-bananas dont last here in my house in singapore-and made 2 1/2 dozen of very small muffins.they werent too sweet and i used buttermilk instead.i shall ask my mum to buy another bunch of bananas to make these again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TORIIQ

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 29, 2004

This is not a bad recipe for muffins, but not the best either. I did change it a bit though so may not be completely accurate. I used about a half cup of oatmeal in place of a quarter of cup of flour. I added a quarter teas of almond extract along with the vanilla. And I sprinkled the tops with a little cinnamon and sugar. Turned out pretty good:)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CDPEFFER

Cooking Level: Intermediate

Living In: Ludington, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 1, 2004

I love this recipe, and so does everyone I make it for! The muffins are fast, easy, and very tasty. They also freeze very well and are great with a little low-fat cream cheese spread on them. The only thing I do different is divide the batter between 9 muffin cups instead of 12 to make them bigger. It just takes a minute more of cooking time. Thanks for a great recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

BALANCE33

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 8, 2004

This is now our everyday muffin mix. It's hard to believe that you can get a dozen out of the small amount of flour but they work every time.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SAJA2003

Cooking Level: Intermediate

Living In: Barrie, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 24, 2004

This was a "just right" banana muffin. Just sweet enough, just perfect banana flavor, and makes just about a dozen. Fresh from the oven and buttered, they melt in your mouth.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KIRSTONEY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Banana Muffins I

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!